I’m not a big fan of New Year’s resolutions, except for a great piece of advice given to me by my father: “at the end of every year ask yourself if you still enjoy what you’re doing, and if you don’t, resolve to not be doing it this time next year.” Good advice indeed (and one of the reasons I am now a baker!).
However, this year I’ve resolved to get better at both cooking and baking in the wood fired oven by doing it every week. The plan is to light the oven on Saturday morning, bake pizza in a hot oven on Saturday night, and then bake bread on Sunday morning with the heat still left in the oven. I’ve discovered that there’s still enough heat left to cook dinner on Sunday evening too, which is awesome. This week I made einkorn sourdough bread, and there was enough heat left in the oven for roasted butternut squash, lentil and kale salad and a roasted beetroot and goat cheese tart. A great start but, like most resolutions, we’ll see how long it lasts!